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Summer Grilled Shrimp

Course: Appetizer



  • Combine ½ cup Persian Lime Olive Oil, ¼ cup Coconut Balsamic Vinegar, garlic, ¼ cup cilantro and juice of one lime in a medium bowl.
  • Add shrimp to bowl, cover and marinate in refrigerator for 30 minutes.
  • Cook orzo according to directions and drizzle lightly with ¼ cup Persian Lime Olive Oil.
  • Toss thoroughly and set aside.
  • Remove shrimp from marinade. Thread three shrimp onto each skewer, leaving ¼ inch space between each shrimp to allow for even grilling.
  • Grill shrimp directly over high heat, basting each side once with marinade. Do not overcook.
  • Transfer orzo to flat serving platter. Place the shrimp skewers on top of the orzo, drizzling with ¼ cup Coconut Balsamic Vinegar.
  • Garnish with remaining cilantro.